Here is the recipe for the Latkes for the Hanukkah Hoe Down. Enjoy! Yields 1 dozen ( 3 ½ inch) pancakes
3 medium potatoes, unpeeled, cut to fit food chute of food processor
1 medium onion, quartered
3 regular eggs
2 Tablespoons all purpose flour
1 teaspoon lemon juice
1 teaspoon salt
½ teaspoon pepper
Vegetable oil for frying
1. Using food processor, put shredding disk in place and push potato pieces through it into processor bowl. When finished set aside in a separate bowl.
2. Now put chopping blade into food processor and add onion to bowl. Chop onion into small pieces using pulse button several times. Add eggs, flour, lemon juice, salt and pepper.
3. Now add shredded potatoes and process until finely chopped, about 5 seconds.
4. Meanwhile heat oil in large frying pan over high heat. Test to make sure oil is right temperature by putting in a teaspoon sized amount. If it sizzles and cooks quickly, the oil is ready to start cooking the latkes.
5. Using slotted spoon, scoop up potato mixture and allow some liquid to drain back into bowl. Then place into skillet. Do not turn over pancake until it is dark brown and crispy around the edges which will take several minutes. Do not crowd too many pancakes into pan at one time.
6. Once brown and crispy on the 2nd side, remove and place on cookie sheet covered with paper towels to absorb any extra oil.
7. If freezing for another day, transfer latkes onto clean cookie sheet and place into freezer until frozen (about ½ hour). Then remove and place into freezer bags.
8. To reheat, heat oven to 300 degrees and place in oven to get hot. Watch carefully so that they don’t burn. Serve with apple sauce or sour cream.
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